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PERUVIAN POTATO SALAD 
1 small onion, thinly sliced and separated into rings
3 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
1 1/2 lb. new potatoes
2 (3 oz.) pkg. cream cheese, softened and cut into 1/2 inch cubes
1/2 c. half and half
1/4 tsp. salt
1/4 tsp. ground turmeric
2 small chilies, seeded and finely chopped
bibb lettuce leaves
12 Greek olives
3 hard cooked eggs, peeled and cut into fourths

Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve. Heat 1-inch salted water (1 teaspoon salt to 1 cup water), to boiling. Add potatoes. Heat to boiling again. Reduce heat, cover and cook until tender for 20 - 25 minutes. Drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half and half, chilies, 1/4 teaspoon salt, and the turmeric over low heat. Stir frequently until mixture is smooth (about 10 - 12 minutes). Arrange potatoes on lettuce leaves. Spoon cream cheese over potatoes. Drain onion, arrange on cheese and potatoes. Garnish with olives and eggs.
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